Green extraction of lycopene and volatile compounds from solanum lycopersicum (tomato) peel and products

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dc.authorid0000-0003-1077-2621
dc.contributor.authorÖzdemir Olgun, Fatoş Ayça
dc.contributor.authorÖzel, Mustafa Zafer
dc.date.accessioned2026-09-04T06:45:48Z
dc.date.available2026-09-04T06:45:48Z
dc.date.issued2026
dc.departmentFakülteler, Mühendislik ve Doğa Bilimleri Fakültesi, Kimya Mühendisliği Bölümü
dc.description.abstractThe primary aim of this study is the quantitative determination of lycopene and volatile composition in tomato peel and commercial tomato products using subcritical ethanol extraction. Box- Behnken Response Surface Methodology was conducted in order to evaluate the key operational parameters of the extraction process. The priority of the current study was to determine the lycopene efficiency; however, antioxidant activity and total volatile analysis of the extracts were also further evaluated using spectroscopic and chromatographic assays. AGREE-Analytical greenness metric software was applied to evaluate the greenness of the proposed extraction process. These findings demonstrate the efficiency of the proposed procedure in achieving the highest extraction yield (6.51 mg g⁻¹) from tomato peel in the literature. The study emphasises the significance of advanced extraction technologies in converting agricultural raw material or waste into value-added products, thereby promoting the advancement of a green circular economy.
dc.identifier.citationÖzdemir Olgun, F. A., & Özel, M. Z. (2026). Green extraction of lycopene and volatile compounds from solanum lycopersicum (tomato) peel and products. Journal of Food Composition and Analysis, 158, pp. 1-9. https://doi.org/10.1016/j.jfca.2026.109458
dc.identifier.doi10.1016/j.jfca.2026.109458
dc.identifier.endpage9
dc.identifier.issn1096-0481
dc.identifier.issn0889-1575
dc.identifier.scopus2-s2.0-105047689879
dc.identifier.scopusqualityQ1
dc.identifier.startpage1
dc.identifier.urihttps://doi.org/10.1016/j.jfca.2026.109458
dc.identifier.urihttps://hdl.handle.net/20.500.13055/1629
dc.identifier.volume158
dc.identifier.wosWOS:001853762500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.indekslendigikaynak.otherSCI-E - Science Citation Index Expanded
dc.institutionauthorÖzdemir Olgun, Fatoş Ayça
dc.institutionauthorid0000-0003-1077-2621
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofJournal of Food Composition and Analysis
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectLycopene
dc.subjectTomato
dc.subjectSubcritical Extraction
dc.subjectGreen Chemistry
dc.subjectAntioxidant Activity
dc.titleGreen extraction of lycopene and volatile compounds from solanum lycopersicum (tomato) peel and products
dc.typeArticle
dspace.entity.typePublication

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